Thomas Keller Buttery Pastry For Quiche Recipes

Steps:

• 1. In the bowl of a standing mixer fitted with the paddle, mix 1 cup of the flour with the salt. At low speed, add the butter pieces, a handful at a time. When all of the butter has been added, increase the speed to medium and mix until the butter is completely incorporated. Reduce the speed to low and add the remaining 1 cup of flour just until blended. 2. Mix in the water just until thoroughly incorporated. Flatten the pastry into an 8-inch disk, wrap in plastic and refrigerate until chilled, at least 1 hour or overnight. 3. Set the ring of a 9-inch springform pan on a rimmed baking sheet lined with parchment paper, leaving the hinge open. Brush the inside of the ring with oil. 4. Dust the pastry on both sides with flour. On a lightly floured work surface, roll out the pastry to a 16-inch round, about 3/16 inch thick. Carefully roll the pastry around the rolling pin and transfer to the prepared ring, pressing it into the corners. Trim the overhanging pastry to 1 inch and press it firmly against the outside of the ring. Use the trimmings to fill any cracks. Refrigerate the shell for 20 minutes. 5. Preheat the oven to 375°. Line the pastry shell with a 14-inch round of parchment paper; fill the shell with dried beans or rice. Bake for about 40 minutes, or until the edge of the dough is lightly browned. Remove the parchment and beans and continue baking the pastry shell for about 15 min longer, or until richly browned on the bottom. Transfer the baking sheet to a rack and let the pastry cool. Fill any cracks with the reserved pastry dough.

Steps:

• For the pastry, put 175g plain flour, 100g cold butter, cut into pieces, 1 egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds.
• Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can.
• Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base.
• Trim the pastry edges with scissors (save any trimmings) so it sits slightly above the tin (if it shrinks, it shouldn't now go below the level of the tin). Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins.
• Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6. Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins.
• Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden. If you notice any small holes or cracks, patch up with pastry trimmings. You can make up to this point a day ahead.
• While the pastry cooks, prepare the filling. Heat a small frying pan, tip in 200g lardons and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the lardons just start to colour, but aren't crisp. Remove and drain on paper towels.
• Cut three quarters of the 50g gruyère into small dice and finely grate the rest. Scatter the diced gruyère and fried lardons over the bottom of the pastry case.
• Using a spoon, beat 200ml crème fraîche to slacken it then slowly beat in 200ml double cream. Mix in 3 well beaten eggs. Season (you shouldn't need much salt) and add a pinch of ground nutmeg. Pour three quarters of the filling into the pastry case.
• Half-pull the oven shelf out and put the flan tin on the baking sheet. Quickly pour the rest of the filling into the pastry case - you get it right to the top this way. Scatter the grated cheese over the top, then carefully push the shelf back into the oven.
• Lower the oven to 190C/fan 170C/gas 5. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm).
• Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, although it's also good cold.

Steps:

• Preheat the oven to 325°F. In a very large skillet, heat the oil. Add the oyster and white mushrooms, season with salt and pepper and cook over high heat, stirring, until starting to soften, about 5 minutes. Reduce the heat to moderate. Add the butter, shallots and thyme and cook, stirring often, until the mushrooms are tender, about 12 minutes longer. Season with salt and pepper and let cool. Scatter 1/4 cup of the cheese and half of the mushrooms evenly over the bottom of the Buttery Pastry Shell. In a blender, mix half each of the milk, cream and eggs and season with 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and a pinch of nutmeg at high speed until frothy, about 1 minute. Pour the custard into the pastry shell. Top with another 1/4 cup of cheese and the remaining mushrooms. Make a second batch of custard with the remaining milk, cream and eggs, plus the same amount of salt, pepper and nutmeg as before and pour into the shell. Scatter the remaining 1/4 cup of cheese on top. Bake the quiche for about 1 1/2 hours, or until richly browned on top and the custard is barely set in the center. Let cool in the pan until very warm. Using a serrated knife, cut the pastry shell flush with the top of the pan. Carefully lift the springform pan ring off the quiche. Cut the mushroom quiche into wedges, transfer to plates and serve warm.